Cherry Clafouti

READY IN: 50mins
Recipe by Kendra PeloJoaquin

This a Provencal recipe from the New York Times. I live in WA state where we have Bing Cherries, and I can't wait to try this recipe. New York Times (9.3.03)

Top Review by jesrn2000

Yummy! I was trying to use up some cherries in my frig, and this was the perfect dessert for that! I'm just thinking about another piece tomorrow night with a nice cup of hot tea...great comfort food after work!

Ingredients Nutrition


  1. Heat oven to 400 degrees.
  2. Butter a 9-inch round glass dish or an 8- to 10-inch ovenproof skillet, preferably nonstick.
  3. Pit about half the cherries, and arrange them, with unpitted cherries, in dish.
  4. Combine flour, cornstarch and sugar in a bowl.
  5. Whisk in eggs, milk and vanilla extract until smooth, but do not overbeat.
  6. Pour over cherries.
  7. Sprinkle with a little more sugar and dot with butter; put in oven.
  8. Bake until puffy and firm, about 25 to 35 minutes.
  9. When done, let rest on a rack for a few minutes, then invert onto a plate.
  10. Sprinkle with a little more sugar and serve warm.

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